I've mentioned before that I am constantly on the lookout for snacks for my kids. Lunches, after school, on the run... they are constantly hungry. Enter breakfast cookies. The healthy snack/breakfast that masquerades as a treat-like cookie.
I mean, not to me. This cookie isn't really my idea of a cookie, I will certainly admit. When I crave a cookie, it's generally something a little more on the unhealthy end of the spectrum. Usually involving chocolate. Definitely involving more butter and sugar than is good for me. Something more along the lines of Triple Chocolate Macadamia Nut Cookies. Or Salted Caramel Chocolate Chip Cookies. Because those are cookies.
Lucky for me, I somehow managed to have kids that think these apple oatmeal breakfast cookies... are cookies. Don't get me wrong, they're certainly tasty, but I think they're a bit too cake-y to be an actual cookie. Or maybe they're just a little too healthy? That could be it.
These are definitely healthy, and are worthy of the title of breakfast cookie. You most certainly could have one for breakfast and not feel even the least bit guilty. It would even fill you up reasonably well, what with all the oats and apples and whole wheat flour in there.
Tasty, hearty, healthy, full of apple cinnamon goodness - these breakfast cookies are the perfect snack to throw in the kid's lunch boxes, or to grab as we run out the door. They absolutely loved them, and begged for more.
I don't really understand. Cake-y cookies just aren't my thing I suppose. But I'll take it – it’s awfully nice when they happily eat the healthy snack and call it a treat!
Maybe I'll just have one for breakfast. I could get on board with that. Just don't call it a cookie. Unless my kids are around.
In a large bowl, stir together the oats, flours, salt, baking powder, baking soda, cinnamon and nutmeg.
Cream together the butter and brown sugar until well combined. Add the eggs and vanilla and cream until light and fluffy.
Stir in the shredded apple.
Add the dry ingredients and mix until just combined. Stir in the raisins.
Chill the dough for one hour.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Drop the dough by spoonfuls (about 2 tablespoons for each cookie) onto the prepared baking sheet. With damp hands, flatten the cookies slightly. Sprinkle the tops of the cookies with cinnamon sugar, if using.
Bake for 9-10 minutes until lightly browned and set.
Allow to cool for 10 minutes on the cookie sheet before removing them to a wire rack to cool completely.
KitchenIQ V-etched Container Grater
Cuisinart Stand Mixer
KitchenAid Stand Mixer
360 Bakeware Small Cookie Sheet